Desserts
This applesauce banana cake recipe delivers the perfect balance of tender crumb and warm cinnamon notes—no dry crumbs in sight. The secret lies in applesauce replacing oil, creating a cake that's naturally moist without being heavy.
I've perfected this recipe over years of baking, and it always gets rave reviews from both kids and adults.
The beauty of this recipe is its simplicity: just 10 ingredients come together in 30 minutes of prep time, followed by 35-40 minutes in a 350°F oven.
The combination of ripe bananas and unsweetened applesauce keeps the cake tender, while cinnamon and nutmeg add that comforting spice hug you crave. It's the kind of cake that tastes even better the next day.
What makes this recipe stand out is its versatility—serve it warm with a dusting of powdered sugar or chilled with a simple vanilla glaze. The texture is consistently moist and fluffy, with just the right amount of sweetness that lets the natural fruit flavors shine.
Perfect for breakfast, dessert, or even a snack when paired with a cup of coffee.
For those watching their sugar intake, you can easily reduce the granulated sugar by 25% without sacrificing flavor. The cake also freezes beautifully, making it ideal for meal prep or gifting. Here's how to make it—simple steps for a showstopping dessert every time.
Ingredients for applesauce banana cake
Ten simple ingredients create this tender, spiced cake—moist and flavorful without a drop of oil.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Mashed, about 1 cup |
| Unsweetened Applesauce 🍎 | 1 cup | Smooth, no sugar added |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar for depth |
| Baking Soda 🧪 | 1 tsp | Ensures proper rise |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla extract |
| Vegetable Oil 🫒 | ¼ cup | For greasing the pan |
The bananas and applesauce are the heart of this cake. Use bananas with brown spots—they're sweeter and mash more easily. For applesauce, unsweetened is key—any added sugar will throw off the balance. I grab my bananas from the produce section at Whole Foods when they're on sale, but the regular grocery store works fine. The cinnamon and nutmeg should be freshly ground if possible—pre-ground spices lose potency quickly. If you can't find fresh nutmeg, a pinch of pumpkin pie spice works in a pinch.
No ripe bananas? Use 1 cup mashed frozen bananas—thaw them first. Short on applesauce? Substitute with pumpkin puree, but reduce the sugar by 1 tbsp. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For a lighter texture, sift the flour and baking soda together before adding to the wet ingredients. If you're watching sugar, reduce the granulated sugar to 1 cup—the natural sweetness from the bananas and applesauce will still shine through.
This cake keeps beautifully for 3-4 days in an airtight container at room temperature. For longer storage, wrap tightly and freeze for up to 3 months. I like to portion it into single servings before freezing—just thaw for 10 minutes at room temperature, then warm in the microwave for 20 seconds. The flavor actually improves after the first day, so if you have leftovers, save them for later. Store the vanilla extract in a cool, dark place to preserve its potency for up to 2 years.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe on days when I’m too tired to crack eggs or measure wet ingredients. Just mash the bananas, stir in the applesauce—no lumps, no fuss—and fold in the dry stuff. The batter’s thick but forgiving, so even if you overmix (guilty), the cake still comes out moist.
- Taste Like Childhood: Honestly, this cake hits that nostalgic sweetness without tasting like a health food compromise. The applesauce keeps it from being cloying, while the bananas add that natural caramel depth. Sprinkle a little cinnamon on top, and it’s like biting into a hug from your grandma’s kitchen—just better because it’s mine.
- Leftovers That Don’t Suck: Between us, most cakes turn into sad, dry bricks after day one. Not this one. The applesauce and bananas keep it tender for days—I’ve reheated slices in the toaster or even cold from the fridge, and it’s still just as good. (Yes, even on a Tuesday night when you’re craving cake but forgot to bake.)
- Pantry Stash Magic: Here’s what sold me—this recipe uses stuff I already have. Overripe bananas? Turn them into cake instead of compost. A jar of applesauce sitting in the fridge? Problem solved. No weird ingredients, no last-minute grocery runs. Just flour, sugar, and a pinch of baking soda—it’s the kind of cake that proves you don’t need a gourmet kitchen to make something worth eating.
Step-by-step instructions for applesauce banana cake
Here's the method for a cake that stays moist for days and delivers perfect spice balance every time.
Prep Ingredients and Grease the Pan
Start by mashing the 2 whole ripe bananas until completely smooth, with no visible lumps. Add the 1 cup unsweetened applesauce and mix well - this combination replaces butter and oil while keeping the cake tender. In a separate bowl, whisk together the 2 whole large eggs, 1.5 cups granulated sugar, 1 teaspoon vanilla extract, and 0.25 cup vegetable oil until fully combined.
While the wet ingredients blend, grease an 8-inch round cake pan generously with vegetable oil and line the bottom with parchment paper. I like to use a silicone brush for even coverage - this prevents sticking and makes removal effortless. The pan should be ready before you start mixing the batter to avoid delays.
Combine Dry Ingredients and Fold Wet Mixtures
In a large mixing bowl, sift together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Use a whisk to break up any flour clumps - this ensures even distribution throughout the batter. The spices should be evenly dispersed but not overmixed.
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just combined. Avoid overmixing - you should still see some flour streaks. The batter will be thick but pourable. This careful mixing maintains the cake's moisture without developing gluten, which keeps the texture light and tender.
Bake Until Golden and Springy
Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in a preheated 350°F oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and slightly pulled away from the sides of the pan.
I've found that baking times can vary slightly based on your oven, so start checking at the 28-minute mark. The cake is done when it springs back gently when touched in the center. Don't overbake - this is the number one cause of dry cake. The residual heat will continue cooking the center slightly after removal.
Cool and Serve for Maximum Moisture
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This brief resting period allows the cake to set slightly while preventing it from sticking to the pan. Run a knife around the edges to loosen it completely before transferring.
Serve the cake at room temperature for the best texture and flavor. The applesauce and banana combination keeps this cake moist for up to 3 days when stored properly in an airtight container. For serving, I recommend dusting with a light layer of powdered sugar or adding a dollop of whipped cream to complement the warm spice notes.
Pro Tips For Making Applesauce Banana Cake
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana bits sink to the bottom and leave dry spots. Use a fork first, then press through a mesh strainer to get a smooth batter. Your cake will rise evenly, and the texture will be tender, not chewy.
- Measure Applesauce Right: Unsweetened applesauce varies in thickness—some brands are watery, others thick like pudding. Scoop it straight from the jar and pack it lightly; don’t eyeball it. Too much liquid makes the cake dense, and you’ll regret it when it sinks in the middle.
- Skip Overmixing After Soda: Once you add baking soda, fold in the dry ingredients just until combined—maybe 10-12 strokes. Overmixing activates the gluten, and your cake turns out tough instead of light. Think "gentle" here, not "thorough."
- Test Doneness with a Toothpick: The cake might look done but still be gummy inside. Stick a toothpick in the center—it should come out clean or with one moist crumb. If it’s wet with batter, pop it back in for 5-10 minutes. No one likes a raw middle.
Perfect pairings for this recipe
Creamy Frosting
Top your cake with a simple vanilla buttercream made from ½ cup softened butter, 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Beat until light and fluffy, then spread evenly over the cooled cake.
For extra richness, swap the milk for heavy cream. This frosting balances the cake's natural sweetness while adding a smooth, velvety finish. 🍰
Spiced Coffee Pairing
Serve warm slices with a cup of cinnamon-spiced coffee—brew your favorite dark roast and stir in ½ teaspoon ground cinnamon and a pinch of nutmeg while hot. The warm spices echo the cake's flavor profile, creating a cozy, comforting experience.
For an iced twist, chill the coffee and serve over crushed ice with a cinnamon stick garnish.
Fruit Toppings
Add fresh fruit to contrast the cake's warm spices. Thinly sliced pears or apples (tossed in lemon juice) add crispness, while strawberries bring natural sweetness. Caramelized bananas—sautéed with 1 tablespoon brown sugar and a pinch of cinnamon—make a decadent topping that ties back to the cake's banana base. 🍓
Creamy Cheese Pairing
Pair with a dollop of whipped cream cheese mixed with 1 teaspoon honey and a sprinkle of cinnamon. This tangy-sweet contrast cuts through the cake's richness.
For a lighter option, blend ½ cup Greek yogurt with 1 teaspoon vanilla extract and a pinch of salt, then pipe onto the cake for a protein-packed twist.
Warm Spiced Milk
Heat 1 cup milk with 1 teaspoon honey, ½ teaspoon cinnamon, and a pinch of nutmeg until warm (not boiling). The comforting flavors enhance the cake's spices, making it feel like a homemade dessert. For extra indulgence, top with a sprinkle of crushed graham crackers or pistachios.
Chocolate Drizzle
Melt ½ cup dark chocolate chips with 1 tablespoon coconut oil and drizzle over the cake before serving. The deep cocoa pairs beautifully with the cake's warm spices, adding a sophisticated touch. For a lighter option, use white chocolate> and a pinch of sea salt for a sweet-salty contrast.
Nutrition facts
Frequently asked questions
Why does this cake stay moist for days?
The secret is the applesauce and ripe bananas! They replace butter/oil while adding natural moisture that keeps the cake tender. The baking soda also helps maintain a light, airy texture without drying out. Store it in an airtight container to lock in freshness for up to 4 days.
Can I make this cake vegan?
Yes! Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes). Use vegan butter for greasing and swap regular milk for almond or oat milk in any frosting. The texture stays moist, but vegan cakes may be slightly denser.
What's the best way to store leftovers?
Wrap slices tightly in plastic wrap or store in an airtight container at room temperature for 3 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the fridge—microwaving can make the cake gummy. The flavor actually improves after the first day!
How do I fix a sunken middle?
Overbaking causes sunken centers. Always check at 28 minutes—the cake's done when a toothpick comes out clean. If it sinks, try these fixes: brush warm cake with simple syrup (equal parts sugar + water) or microwave for 10-15 seconds to revive moisture. Next time, reduce baking time by 2-3 minutes.
Can I use this recipe for cupcakes?
Divide the batter evenly into 12 lined cupcake pans and bake at 350°F for 18-20 minutes. The smaller size ensures even baking. Top with a dollop of frosting or a sprinkle of cinnamon sugar. For extra height, add a second layer of batter after 10 minutes of initial baking.